GINGER ALE SALAD

3/4 Cup diced pear
3/4 Cup grapefruit pulp
1/3 Cup blanched almonds (shredded)
1 Tablespoon plain gelatine
Few grains, red pepper
1 bottle ginger ale

Soak gelatine in two tablespoons cold water and dissolve in one cup boiling water.   Add fruits, nuts, salt, peper.  Blend carefully.  Stir in ginger ale and put in individual molds.  Chill until firm.  Remove from molds onto leves of lettuce and serve with mayonnaise.

Mrs. Haider Hogle